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Italian
Parmesan Roasted Asparagus
20 min total6 prep14 cook4 servings110 cal
VegetarianKetoLow-CarbFlexitarianContains dairy
Tender asparagus spears roasted with garlic and olive oil, finished with a shower of shaved parmesan — a fast, elegant side that works for weeknights or dinner parties.
Ingredients
produce
- 450 gasparagus
- 2 clovesgarlic
dairy
- 40 gparmesan cheese
pantry
- 2 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Preheat the oven to 200°C (400°F).
- Snap or trim the woody ends off the asparagus and mince the garlic.
- Spread the asparagus in a single layer on a baking sheet.
- Drizzle with the olive oil, scatter the minced garlic over the top, and season with salt and black pepper. Toss to coat evenly.
- Roast for 10 minutes, until the spears are just starting to soften.
- Remove the sheet from the oven and grate or shave the parmesan cheese evenly over the asparagus.
- Return to the oven and roast for 3–4 more minutes, until the parmesan melts and the tips are lightly browned.
- Serve immediately while hot.
Tips
- Snap off the woody ends of the asparagus rather than cutting for the most natural break point.
- Spread the spears in a single layer so they roast rather than steam.
- Add the parmesan in the last few minutes of roasting so it melts without burning.
- Thinner spears cook faster; check for doneness a couple minutes early if yours are slender.
